I was trying to add a handful of recipes every weekend, but the Golden Beets stymied me. Turns out I was trying too hard! They are so simple,light sweet, a great addition to salads--or the basis of a salad. This ceviche was going to be based on this fabulous Golden Beet dish that contains oil. With the oil, the favors weren't working. It was amad scramble of taste pairings, many delicious until I stumbled upon basil leaf. I said, this can't possible be right, this can't taste this good. You can add other neutral veggies like asparagus, sprouts, or even some bitter ones like broccoli sprouts or arugula. Have fun!
Ingredients
1 or 2 Golden Beets, peeled and halved
5 to 10 Basil Leaves, minced
Asparagus or Green Beans
Balsamic or Fig Vinegar (optional)
Directions
1. Steam the Beets (20 - 30 minutes) until soft; steam the asparagus (5 minutes)
2. Let cool and then slice thinly
3. Arrange on a plate, prettily with basil in the center (see pic)
4. Dash some vinegar on top to serve...however the basil and beet combo is delicious without any addition. I just added the extra veggies to boost nutrient value.
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